Recipe by Chef Kate
A zesty take on the classic soup. Depending upon how rich you like it, you can use anything from skim milk to heavy cream.
Top Review by Leggy Peggy
Delicious and comforting soup. I made it as written. We enjoyed it, but I wish I had doubled the anchovies. Will make again -- and often, but with more anchovies. Thanks for posting.
- 2 potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon salt
- 1 bunch cilantro stems, tied with kitchen thread
- 1 cup cilantro leaf
- 4 -6 anchovy fillets
- 1 garlic clove
- 2 leeks, white part only, trimmed and thinly sliced
- 1 tablespoon unsalted butter
- 1⁄2 cup cream
Directions See How It's Made
- Put the cut potatoes in a medium saucepan with the salt and cilantro stems, cover with about 4 cups cold water or more to cover by a half inch or so.
- Bring to a boil, then simmer until the potatoes are tender, about 12 to 15 minutes. Discard the cilantro stems; reserve the potatoes and their cooking water.
- While the potatoes cook, mince the cilantro leaves, anchovies and garlic together on a cutting board until very fine, almost like a paste, and reserve.
- In a saucepan, saute the sliced leeks in the butter until tender but not browned, about 5 minutes.
- Combine the leeks, potatoes and cooking water and puree until very smooth (Do not overprocess the mixture or the potatoes will be gummy)-- this is easiest with an immersion blender.
- Strain through a sieve, pressing on the solids, into the saucepan.
- Add the cream (or milk) and bring to a simmer.
- Taste for salt, remembering that the anchoiade can be salty; if the soup is too thick, add more cream or water.
- Serve in soup bowls and divide the cilantro-anchovy chop among the servings, a spoonful swirled on top of each.